Characteristics of the macaron:
A French Macaron is delicate and airy. The French Macaron has an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling. The possibilities for fillings are endless, but the most difficult feat is achieving the right consistency and presentation of the macaron shells.
The ideal macaron should be a perfect circle, achieved only with a piping bag with a round tip, and have solid smooth bases.
They should have a ruffled “skirt” or “foot” along the edges where it has risen in the oven. They should easily slip off your baking mat, begging to be paired with a delicious filling and another shell. They should be very slightly chewy, yet crunchy and they certainly should not crumble easily.
The most important feature of the French macaroon is the presence of a “collar” at its base.